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Vegan Black Bean Enchiladas
5 from 15 votes

Vegan Black Bean Enchiladas

These vegan black bean enchiladas feature a spiced vegetable and black bean filling, a homemade enchilada sauce with warm spices and sriracha, and a creamy vegan cheese sauce made from cashews. The recipe includes sautéing aromatics and vegetables, simmering the enchilada sauce to thicken, and preparing a plant-based cheese alternative to assemble flavorful, dairy-free enchiladas.

Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 enchiladas
Calories: 310 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Black bean filling
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 red chilli pepper de-seeded and chopped
  • 1 large onion diced
  • 1 large carrot peeled and diced
  • 1 large bell pepper diced
  • 2 cans black beans drained and rinsed (8 oz)
  • 2 tbsp tamari
  • 2 tbsp apple cider vinegar
Enchilada sauce
  • 3 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp cumin
  • ½ tsp cinnamon
  • 2 tbsp tomato paste
  • 2 cloves garlic minced
  • ½ tbsp sriracha
  • ⅓ cup gluten-free flour
  • 2 cups vegetable broth
Vegan cheese sauce
  • 1 cup cashews soaked in water for 4 hours
  • 1 ½ cup plant-based milk
  • 1 tsp cumin
  • ½ tsp Turmeric
  • 3 tbsp nutritional yeast
  • 2 tbsp cornstarch

Instructions

Make the black bean filling
    Cup of Yum
  1. Heat the olive oil a large pan, adding the garlic and a red chilli pepper. Cook for 2 minutes, until fragrant, then add onion and cook for 2 minutes more.
  2. Add carrots and bell pepper, cooking for 3-4 minutes, until the vegetables soften.
  3. Add the black beans, tamari and apple cider vinegar and cook for around 5 minutes, until the black beans soften. Set aside to prepare the enchilada sauce and the 'cheese'.
Make the enchilada sauce
  1. Heat the olive oil in a pan over a medium heat and add cumin, turmeric and cinnamon. When the spices are fragrant (around 2-3 minutes), add the tomato paste, garlic, and sriracha. Stir for a few minutes more.
  2. Now add the gluten-free flour and gradually pour in the vegetable broth, around ¼ cup at a time, whisking until the sauce thickens. Transfer to a bowl and set aside while you make the cheese sauce.
Make the vegan cheese sauce
  1. While you make the cheese sauce, you can preheat the oven to 180 degrees C (350 F).
  2. Add the soaked cashews, plant based milk, cumin, turmeric, nutritional yeast and cornstarch to a blender or food processor. Blend until very smooth.
  3. Transfer to a saucepan and stir over a medium heat for 4-5 minutes, until the sauce thickens.
Assemble the enchiladas
  1. Add around ½ of the enchilada sauce to the base of a rectangular baking dish.
  2. Next, add ¼-1/3 cup of the black bean filling to the base of a tortilla. Wrap it up tightly, tucking in the edges, and then arrange in the baking dish over the enchilada sauce.
  3. Add the rest of the sauce on top, followed by the cheese. Bake in the preheated oven for 15-20 minutes.

Nutrition Information

Calories 310kcal (16%) Carbohydrates 34g (11%) Protein 12g (24%) Fat 16g (25%) Saturated Fat 2g (10%) Sodium 613mg (26%) Potassium 579mg (12%) Fiber 9g (36%) Sugar 5g (10%) Vitamin A 2401IU (48%) Vitamin C 38mg (42%) Calcium 106mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 8 enchiladas

Amount Per Serving

Calories 310

% Daily Value*

Calories 310kcal 16%
Carbohydrates 34g 11%
Protein 12g 24%
Fat 16g 25%
Saturated Fat 2g 10%
Sodium 613mg 26%
Potassium 579mg 12%
Fiber 9g 36%
Sugar 5g 10%
Vitamin A 2401IU 48%
Vitamin C 38mg 42%
Calcium 106mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.